Pork Chop Paprikash

Pork Chop Paprikash
from Campbells Kitchen

1 tablespoon olive oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
2 large onions, thinly sliced (about 2 cups)
1 teaspoon paprika
1 can (10 3/4 ounces) Condensed Tomato Soup
1/4 cup water
1/2 teaspoon ground black pepper
1/4 cup sour cream
Hot cooked egg noodles

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.

2. Reduce the heat to medium. Stir the onions and paprika in the skillet and cook until the onions are tender, stirring occasionally.

3. Stir the soup, water, black pepper and sour cream in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook until the pork is cooked through. Serve the pork and sauce with the noodles.
Makes: 4 servings.

Sloppy Joes Gumbo Style

I swear these Sloppy Joes are the reason my husband married me. The first time I made them he had 3. Add a green salad and you have a delicious meal.

Ingrediants:
1 lb. Ground Beef or Ground Turkey
1 med. Onion Chopped
1/2 Green/Orange/or Red Bell Pepper (Orange is especially good)
1 Cup Ketchup
1/8 Cup Mustard
1 Can Chicken Gumbo Soup
1/4 Cup Water
1/2 tsp. Worcestershire sauce
1 clove garlic minced (or substitute 1/2 tsp garlic powder
1/2 tsp. Pepper


Method:
Brown Meat and add onions and Bell pepper to saute.
Add the rest of the ingrediants and simmer for 1/2 to 1 hour. Stirring occasionally.
Serve on Whole Wheat Hamburger Buns. Yummo

Banana Nut Flax Bread

Ingrediants:
1/2 cup unsweetened applesauce (if sweetened, lower sugar to 1/4 cup)
1/4 cup(approximately 2-3 tbsp) fat free plain yogurt
1 cup mashed bananas
7 tbsp (about 1/2 cup) ground flax seed
1/2 cup natural sugar
2 cups whole wheat flour
1/4 tsp Vanilla
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 Lg. Eggs
1/2 cup chopped Walnuts

Directions:
Cream together the applesauce, eggs, sugar,vanilla, and yogurt.
Add the flour, salt, baking powder, baking soda, walnuts, and mashed bananas.
Mix until combined.
Pour into bread pan and bake at 375*F for about a 40 min.

Easy and Yummy Enchilada Sauce

Homemade Enchilada Sauce
•2 cups chicken broth
•4 Tbs Chili Powder
•1 tsp. ground cumin
•2 heaping tsp. garlic powder (with no salt added)
•3/4 tsp. salt
•1 pinch ground cinnamon (less than 1/16 tsp.)
•1/3 tsp. sugar
•5 Tbs. cold water
•5 Tbs. white flour

Directions:

In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).

Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.

Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.

While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.

With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.

After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.

After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.

Turn off the heat, this enchilada sauce recipe is done.

You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.

As you can see, this enchilada sauce recipe is very quick to make.

So go on, make some cheese enchiladas tonight for dinner.

Chicken & Cheese Enchilada Chowder

Ingredients:
• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes, drained
• 1 10-ounce package frozen whole kernel corn
• 1/2 cup chopped onion
• 1/2 cup chopped yellow, green, or red bell pepper
• 1 10-ounce can enchilada sauce
• 1 10.75-ounce can condensed cream of chicken soup
• 2 cups milk
• 1 cup shredded Pepperjack cheese (4 ounces)
• 1 cup shredded cheddar cheese (4 ounces)
• 4 chicken breasts
Method:

In a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.
Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.

Also check out my Easy Enchilada sauce if you dont have a can in your pantry.

Scrambled Egg Flourentine

We often make this healthy dish for breakfast.
Ingrediants:
1 sm. bag Spinach
1 lrg. Orange Pepper (or whatever color is on sale)
2 diced tomatoes
1/2 onion
1-2 Zucchini
6 Eggs (1/2 w/ yolks and 1/2 egg whites)
3/4 cup cheese
Olive Oil

Sprinkle in:
Herbs de' Province (Italian Seasoning)
Garlic Powder
Ground Black Pepper

Method:
Spray pan with Olive Oil and wilt Spinach. Chop Pepper, Zucchini, Tomatoes & Onion. Add to skillet once the Spinach is wilted, Add spices and Saute. Once vegetables are soft add 3 eggs with yolks and add 3 egg whites. Stir until almost completely cooked through and then add most of the cheese. Cook completely. Dish up and sprinkle with the remaining cheese.

Other option
Place into a tortilla and cover with salsa

Chicken Tortilla Soup

Chicken Tortilla Soup
Ingredients:
1 pound boneless chicken, cooked and shredded
1 can (15 ounces) crushed tomatoes
1 can (10 ounces) enchilada sauce
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
2 cloves garlic, minced
2 cups water
1 can (14.5 ounces) chicken broth
2 cans (15 ounces) whole kernal corn, with liquid (or four cups frozen corn)
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon crushed bay leaves
1 tablespoon dried chopped cilantro
Method:


Combine all ingredients in a greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Makes 8-10 servings.
Serve with tortilla chips and garnish with grated pepper-jack cheese and guacamole.

Can also add yellow, orange peppers to the mix. Celery is good too.

French Quarter Onion Soup

This is seriously the best French Onion Soup I have ever made. Enjoy!

Soup Ingredients

¼ cup butter

3 medium white onions sliced

3 14 oz cans beef broth

1 tsp salt

¼ tsp garlic powder

3 TBS grated parmesan cheese

Preparation

Sauté onions in the melted butter. This takes about 20 minutes. The onions should be brown and transparent. Add the broth, salt, and garlic powder. Bring to a boil. Reduce heat, simmer and cook uncovered for about 1 hour. In the last 10 minutes of cooking, add the grated parmesan cheese.

Topping Ingredients

6 slices Baguette

6 slices of Swiss cheese

6 TBsp. of grated mozzarella

6 tsp. grated parmesan cheese

Preparation

Preheat oven to 350 degrees and toast the Baguette slices about 10 minutes or until brown. Set oven to broil. Place about 1 cup of soup in each serving dish. Float a toasted slice of baguette on top and then layer with cheese. First 1 slice of Swiss, next a tablespoon on mozzarella, and then sprinkle parmesan cheese on top. Place the soup bowls on a baking sheet and broil for 4 minutes, or until the cheese begins to brown. Serve hot and bubbly